1/3
cup miniature semisweet chocolate chips or white chocolate chips
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Steps
1
Heat oven to 350°F. In large bowl, mix sugar, butter, yogurt, egg and vanilla. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
2
Bake 11 to 13 minutes or until almost no indentation remains when touched. Immediately remove from cookie sheet.
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Quick-cooking and old-fashioned rolled oats work equally well in this recipe. Quick-cooking oats are simply old-fashioned oats that have been ground to a finer texture. Use the old-fashioned oats if you prefer chewier cookies.
Because of the coco in these cookies, it’s difficult to tell when they are done by just looking at them. Make sure to test one by lightly touching it with a clean finger or the round part of a spoon. If your oven is usually hotter in the back than the front you may need to test more than one!
Bake these cookies more easily by keeping them the same size! We love using a cookie scoop, but an ice cream scoop will work well too.
If you don’t feel like baking but still want cookies packed with chocolate and oatmeal, try this delicious recipe for No-Bake Chocolate Oatmeal Drops instead!
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